Prep time 5 min.

Cook time 20 min.


1 Tbsp. vegetable oil

3/4 cup diced carrot

1/2 cup thinly sliced celery

1/2 cup diced onion

1/4 cup uncooked long grain white rice

1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

1/2 tsp. chopped fresh sage or 1/4 tsp. dried sage

1/4 tsp. ground black pepper

1 carton (32 oz.) College Inn® Chicken Broth 40% Less Sodium

1 large boneless skinless chicken breast half, cut into bite-size pieces (about 8 oz.)

1/2 cup frozen peas

2 Tbsp. chopped fresh parsley


  1. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add carrot, celery, onion, rice, thyme, sage and pepper. Cook 3 minutes, stirring frequently, or until vegetables begin to soften.

  2. Add broth; cover and bring to a boil over high heat. Add chicken and reduce heat to low. Cover and simmer 15 minutes or until chicken and rice are done.

  3. Stir in frozen peas and parsley; cook 2 minutes or until heated through.

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